Recipe: 2020 Pork sausage

Pork sausage. In pastas, soups, breakfasts, and dressings, pork sausage provides a spicy, rich flavor. Sausages are delicious all year round - from summertime barbecues to wintry sausage casserole or bangers and mash. We've got sausage recipes whatever the weather.

This homemade pork sausage mixture makes wonderful breakfast sausage patties. Leave out the cayenne and red pepper flakes or use a little less if you want a milder sausage. Nutritional Target Map for Pork sausage, fresh, cooked. You can have Pork sausage using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pork sausage

1. Prepare 10 lb of boneless pork cubed (80% meat 20% fat).
2. You need 3 tbs of kosher salt (any salt will do, be sure it is iodine free).
3. Prepare 2 tbs of rubbed sage.
4. Prepare 2 tsp of ground thyme.
5. It's 2 tbs of marjoram.
6. It's 3 tbs of smoked paprika.
7. Prepare 4 tbs of garlic powder.
8. You need 3 tbs of onion powder.
9. It's 1 tbs of red pepper.
10. It's 3 tbs of black pepper.
11. You need 1/2 cup of powder milk.
12. Prepare 2 1/2 tbs of insta cure #1 (only use if you plan on stuffing and smoking this sausage).
13. Prepare 2 cups of ice cold water.

This feature requires Flash player to be Footnotes for Pork sausage, fresh, cooked. Source: Nutrient data for this listing was provided by. Pork Sausages,using the very best ingredients to make a high quality,high meat content,Natural Pork Sausage. Pork Sausage is a food item added by the Pam's HarvestCraft mod.

Pork sausage step by step

1. Grind all meat through a medium plate.
2. Smoked sausages, mix all ingredients in a bowl, add ice water and mix again..
3. Pour into ground meat and throughly mix ingredients and meat, this process will take several minutes by hand..
4. Be sure to fry and sample a patty at this point to make sure if you need to add or adjust the ingredients. If it taste a little salty, add some more water to help dilute and mix sausage more..
5. Stuff into hog casings.
6. Let sausage hang in a cool dry place with a good air flow to allow outside of casings to dry to help with smoke penatration. If need be place sausage in front of fan and dry for about an hour..
7. Place sausage in smoker/smokehouse. Start smoke at low temps around 135°F for couple hours, slowly increase heat until internal temps of sausage reaches 165°F. If the outside temperature and the humidity is low i smoke my sausage for a couple of days, but this is using a fairly large smokehouse with good air flow.
8. Pan/breakfast sausage. Ingredients same as above omitting insta cure..
9. Mix ingredients and meat throughly. Place sausage in quart plastic bags and wrap each package in freezer paper, this will keep the sausage fresh longer in the freezer..

Note: Cooked Porkchop can be substituted with Firm Tofu. Pork Sausage can be used to create the following items: Bangers and Mash. Sweet and salty, perfect summery combo. Spray a cookie sheet with cooking spray. Breakfast sausage is easy to make with ground pork, sage, and just the right seasonings.

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